Paleo Pumpkin Pie Bars


For the crust:
  • ¼ cup coconut oil-melted
  • ¼ cup coconut sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 1 cup packed fine almond flour (must be flour vs. almond meal)
  • 2 T coconut flour
  • 1/4 tsp each of baking soda and salt
For the pumpkin filling:
  • 1 can of organic pumpkin puree
  • (I like Farmer’s market brand)
  • 2 eggs
  • ¼ cup unsweetened almond
  • milk
  • ¼ cup pure maple syrup
  • 1 T coconut sugar
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie spice

Cooking Instructions

  1. Preheat oven to 350 degrees; line an 8×8 baking pan with parchment paper
  2. Whisk coconut oil, sugar, egg, vanilla extract until well combined, add in almond flour, coconut flour, baking soda and salt until a dough forms
  3. Allow dough to sit for 5 minutes and then press into lined baking pan (will be sticky and somewhat thin-it will thicken through baking)
  4. Bake for 9 minutes and set aside to cook for 3-4 minutes
  5. While crust is baking, combine in a large bowl: pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice
  6. Pour mixture over the crust
  7. Bake for 50-60 minutes until set and the filling is firm
  8. Allow to cool completely and then refrigerate for at least 6-8 hours before cutting
  9. Cut into 12 bars and serve